Creamy Vegan Alfredo: A Plant-Based Twist on a Classic Comfort Food

If you are like me, sometimes you crave that comforting goodness of a creamy alfredo, but you don't want all of the dairy and calories. This recipe is every bit as comforting as it's dairy-laden counterpart but has the added benefit of being healthy. So, get ready to have a bowl of comforting alfredo that will nourish both your body and soul and satisfy your creamy pasta cravings.

The Secret to Vegan Creaminess
Our vegan alfredo sauce gets its luxurious texture from a dynamic duo: cashews and white beans. Soaked cashews provide that silky, indulgent base we love in traditional alfredo, while white beans add body and extra creaminess without heaviness. This combination creates a sauce that's both rich and light, mimicking the mouthfeel of dairy-based alfredo with impressive accuracy.

Ingredients That Pack a Flavor Punch
While cashews and white beans form the base, it's the supporting cast that really makes this dish shine:

Nutritional yeast: For that signature "cheesy" flavor
Garlic: For that classic alfredo aroma
Lemon juice: To add brightness and cut through the richness
Miso paste: For depth and umami
Herbs like basil or parsley: To add freshness and color

The Perfect Noodle
While I prefer the classic fettuccini noodle for this recipe, any pasta works well. If you want to boost the nutrition, try whole wheat or legume-based noodles to add extra fiber and protein.

Customization is Key
One of the best things about alfredo is its versatility. You can always toss in extra veggies or plant-based proteins. I enjoy sun dried tomatoes, mushrooms and some basil. Grilled asparagus or peas can add a pop of green and extra nutrients. Plant-based proteins can add extra protein.

The Comfort Factor
There's something about a bowl of creamy pasta that just feels like a warm hug. This vegan version delivers all that comfort without the heaviness often associated with dairy-based alfredo. It's the perfect meal for cozy nights in or when you need a pick-me-up after a long day.

Health Benefits
Not only is this vegan alfredo delicious, but it also packs some impressive nutritional benefits. Cashews are rich in heart-healthy fats, protein, and minerals like magnesium and zinc. White beans add extra protein and fiber, making the sauce more satiating. Combined with the B-vitamins from nutritional yeast, this is a meal you can feel good about indulging in.

This cashew and white bean vegan alfredo proves you can have all of the creamy comfort of the classic dish while remaining plant based. With this clever combination of ingredients, you can create a dish that's not just "as good as the real thing" – it might even be better!

Ingredients

For the sauce:

• 1 15 oz can (400 g) white beans, drained
• 1 cup (150 g) cashews
• 2 cloves garlic, crushed
• 1 teaspoon salt
• ¼ teaspoon nutmeg
• ¼ teaspoon pepper (optional)
• 4 tablespoon nutritional yeast
• 1 cup (240 ml) plant-based milk (cashew milk recommended)

Additional ingredients:

• Pasta of choice (fettuccine recommended)
• Vegan parmesan and fresh parsley for garnish

Instructions

1. Prepare the cashews:
   • Place the cashews in a small bowl.
   • Cover them with hot water and set aside to soak.
2. Start the pasta:
   • Bring a large pot of water to boil for the pasta.
   • Once boiling, add your chosen pasta and cook according to package instructions.
3. Blend the sauce:
   • In a high-powered blender, combine the beans, garlic, salt, nutmeg, nutritional yeast, and plant-based milk.
   • Drain the soaked cashews and add them to the blender.
   • Blend all ingredients until smooth and creamy.
   • If the sauce is too thick, add a little more plant-based milk until you reach your desired consistency.
4. Combine and serve:
   • Once the pasta is cooked, drain it well.
   • Transfer the pasta to a large serving bowl.
   • Pour the Alfredo sauce over the pasta and toss gently until the pasta is evenly coated.
   • Sprinkle with vegan parmesan cheese and freshly chopped parsley.
   • Serve immediately while hot.

Tips and Variations

• For a gluten-free meal, simply use your favorite gluten-free pasta.
• Experiment with different types of pasta – fettuccine is traditional, but this sauce works well with any shape.
• Add steamed broccoli, peas, or sautéed mushrooms for extra nutrition and texture.
• For a hint of color and added flavor, mix in some sun-dried tomatoes or roasted red peppers.
• The sauce can be made ahead of time and stored in the refrigerator. Reheat gently before mixing with fresh pasta.
• If you don't have a high-powered blender, soak the cashews for a longer period (2-4 hours or overnight) to ensure a smooth sauce.